BACK TO PREVIOUS PAGE
"Lactose. Also known as ""milk sugar"" because of its primary source, it is a crystalline product produced from whey (q.v.). It has a sweetening power of 16 as against 100 for sucrose (q.v.). A reducing sugar (q.v.), it enters into browning reactions (q.v.) with amino acids (q.v.) and adds to the crust (q.v.) color of baked products. While nonfermentable by yeast (q.v.), it is readily fermented by lactic acid bacteria (q.v.) into lactic acid (q.v.)."